Desserts
This Hershey chocolate chip cookie recipe delivers the perfect balance of fudgy centers and crispy edges—just like your favorite bakery, but made with the rich, familiar taste of Hershey chocolate bars. The secret lies in using both chopped Hershey chocolate and classic chocolate chips for layers of melty goodness.
I’ve tested this recipe dozens of times to ensure it’s foolproof, even for beginners.
What sets these cookies apart is the two-stage baking technique: first at a lower temperature to develop deep flavor, then a higher heat to achieve that signature crispness. The dough includes a touch of cornmeal for texture, while brown sugar adds caramel undertones that make every bite irresistible.
With just 10 ingredients, this recipe is simple yet delivers restaurant-quality results.
By the time they emerge from the oven, you’ll have cookies with golden-brown edges that shatter slightly and gooey centers that hold their shape. The aroma alone will fill your kitchen with warmth, and the contrast of crispy and soft textures makes each bite satisfying.
These cookies stay fresh for days, perfect for gifting or enjoying with a cold glass of milk.
Whether you’re baking for a holiday treat or a weeknight indulgence, this recipe delivers every time. The Hershey chocolate adds a nostalgic richness that’s hard to resist, while the classic chocolate chips ensure that familiar comfort. Ready to bake? Here’s everything you need to make them perfectly.
Ingredients for hershey chocolate chip
Ten simple ingredients, twenty-four cookies with perfect fudgy centers and crisp edges.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even baking |
| Granulated Sugar 🍚 | ¾ cup | Standard white sugar |
| Packed Brown Sugar 🍚 | ¾ cup | Light or dark preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for mixing |
| Vanilla Extract 🍯 | 2 tsp | Pure extract preferred |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Fine Cornmeal 🌾 | ¼ cup | For crispy edges |
| Baking Soda 🧂 | 1 tsp | Freshly measured |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Hershey Milk Chocolate Bars 🍫 | 12 oz | Chopped into rough pieces |
| Classic Chocolate Chips 🍫 | 2 cups | Nestlé brand preferred |
The butter and sugars are the foundation of these cookies. Use European-style butter like Plugrá or Land O’Lakes if you can—it has a higher fat content that creates the signature crispness. For the chocolate, Hershey bars are non-negotiable—the milk chocolate flavor is nostalgic and balanced. Chop them into rough, uneven pieces for that bakery-style look. The cornmeal is key for texture; don’t substitute it with flour. If you’re in a pinch, Trader Joe’s carries pre-chopped chocolate bars, but fresh chopping gives the best results. For the chocolate chips, Nestlé semi-sweet chips are the standard—avoid the ‘mini’ size unless you want smaller cookies.
No vanilla extract? Vanilla bean paste at half the amount works beautifully, but it’s pricier. Short on cornmeal? Oat flour at the same quantity mimics the texture, though it won’t be identical. The baking soda must be fresh—if it’s more than six months old, double the amount or use baking powder. For a richer dough, add 1 tbsp of instant espresso powder to deepen the chocolate flavor. If you’re baking in a high-altitude area, reduce the sugar slightly to prevent spreading. The dough should be thick but pliable—if it’s too sticky, chill it for 30 minutes before scooping.
This dough keeps well for up to 48 hours in the fridge, wrapped tightly in plastic. For longer storage, freeze the dough balls on a tray before transferring to a bag—thaw before baking. Baked cookies stay fresh for 5 days in an airtight container, though they’re best enjoyed within 3 days. To reheat, warm in the oven at 300°F for 5 minutes—they’ll soften slightly but retain their gooey centers. These cookies also freeze beautifully after baking; wrap individually in parchment and store in a sealed container for up to 3 months. For gifting, package in cellophane bags with a ribbon—no one will guess they’re homemade.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only requires a bowl and a spoon—no stand mixer or fancy tools. The butter and sugars melt together so smoothly, you’ll end up with that perfect, thick batter without a single lump.
- Rich Without Overpowering: That perfect balance of Hershey’s chocolate chunks and the buttery vanilla base? It’s like a hug in cookie form. The brown sugar adds just enough caramel depth, while the eggs bind everything together without making it too heavy.
- Bake Once, Enjoy Twice: Between us, I always bake a double batch because these stay fresh for days—soft in the middle, crisp at the edges. Freeze half for lazy mornings or when you need a quick dessert fix.
- Budget-Friendly Indulgence: Honestly, this recipe costs me less than $5 for a full batch, and it tastes like I spent hours slaving away. The eggs and butter make it feel special, but the Hershey’s bars keep it affordable—no fancy ingredients required.
Step-by-step instructions for homemade Hershey chocolate chip cookies
Here's the method for achieving that perfect balance of crispy edges and fudgy centers using Hershey chocolate.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter with the 0.75 cup granulated sugar and 0.75 cup packed brown sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly doubles in volume and becomes pale in color.
The butter should be completely incorporated, leaving no visible lumps. This creaming process is crucial—it incorporates air into the dough, which creates those signature crackly tops and helps the cookies maintain their shape while baking. If your butter is too warm, chill the mixture briefly to prevent spreading later.
Add Eggs and Vanilla Extract
Add the 2 whole large eggs one at a time, mixing well after each addition. After the eggs are fully incorporated, add the 2 teaspoons vanilla extract and continue mixing for 30 seconds. The mixture should be smooth and slightly thickened, with no visible streaks of egg.
This step ensures the eggs are fully emulsified with the butter and sugars, creating a stable dough. If your mixture looks curdled, don't worry—it will smooth out once you add the dry ingredients. The vanilla extract adds depth of flavor that complements the rich Hershey chocolate perfectly.
Combine Dry Ingredients and Chocolate
In a separate bowl, whisk together the 3 cups all-purpose flour, 0.25 cup fine cornmeal, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing—you should still see small flour streaks.
Remove the bowl from the mixer and fold in the 12 ounces chopped Hershey milk chocolate bars and 2 cups classic chocolate chips using a spatula. The chocolate should be evenly distributed throughout the dough. The cornmeal helps create those signature crispy edges, while the baking soda ensures a proper rise.
Chill the Dough for Optimal Texture
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for enhanced flavor. Chilling the dough is essential—it firms up the butter, preventing excessive spreading in the oven. It also allows the flour to fully hydrate, resulting in a better texture.
During this time, the dough will firm up noticeably. This resting period ensures the cookies maintain their shape and develop that perfect balance of crispy edges and fudgy centers. If you're short on time, you can freeze the dough in a log shape for up to 3 months for freshly baked cookies anytime.
Bake to Golden Perfection
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 1.5-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart. The dough will spread slightly during baking.
Bake for 10-12 minutes until the edges are golden brown but the centers still appear slightly underdone. They'll continue cooking on the hot baking sheet after removal. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely. The result should be cookies with crispy, crackly edges and soft, fudgy centers packed with melted Hershey chocolate.
Pro Tips For Making Hershey Chocolate Chip
- Cream Butter Slowly: I learned this the hard way—dumping cold butter into the mix and ending up with a lumpy batter. Instead, microwave the butter in 10-second bursts until it’s just melted but not hot, then whisk it into the sugars until fully combined. The goal is to dissolve the sugars evenly, not turn the batter into soup.
- Measure Brown Sugar Right: Packed brown sugar isn’t just "scooped and leveled"—it’s pressed into the cup. Use a spoon to firm it up, then level with the back of a knife. Skimp here, and your cookies turn out dry; overdo it, and they’ll spread into sad pancakes. (Yes, even if you’re impatient like me.)
- Rotate Eggs First: Crack eggs into a bowl before mixing them into the batter. This catches shells and lets you pick out any weird-looking yolks or floats—no one wants a surprise in their cookie. Trust me, you’ll thank yourself when you avoid the "crunch" game.
- Chill Dough Twice: Divide the dough into two portions, flatten them into discs, and refrigerate for at least 2 hours—overnight is even better. This isn’t just about easier rolling; it’s about preventing overbrowning and ensuring those Hershey chips stay gooey, not burnt. (Your future self will thank you.)
Perfect pairings for this dish
Classic Milk Pairings
The ultimate pairing for these cookies is a tall, cold glass of whole milk—the creamy richness enhances the Hershey chocolate flavor without overpowering it. I prefer organic whole milk from Trader Joe’s or Horizon Organic because the higher fat content complements the cookies' texture.
For a nostalgic touch, serve with a Hershey’s milkshake made by blending 1.5 cups milk, 1 cup vanilla ice cream, and 2 tablespoons Hershey’s cocoa powder. 🥛
Coffee Contrasts
A bold dark roast coffee cuts through the sweetness and adds depth to the chocolate experience. I recommend a French press with Starbucks Sumatra or a cold brew from Stumptown for a smooth, less acidic contrast.
For an adult twist, serve with a chocolate-dipped espresso bean on the side—it’s a fun way to elevate the pairing. The bitterness of the coffee makes the cookies taste even more decadent. ☕
Seasonal Beverage Ideas
In winter, warm up with hot chocolate made by melting 2 ounces chopped Hershey’s chocolate into 2 cups steamed milk with a pinch of salt. For summer, swap to iced vanilla chai latte from Starbucks—the spices complement the cookies' caramel notes.
During holidays, a peppermint mocha from Dunkin’ adds festive warmth that pairs beautifully with the rich chocolate. 🎄
Unexpected Pairings
For a savory contrast, try these cookies with salted caramel ice cream from Ben & Jerry’s—the saltiness balances the sweetness perfectly. Another fun combo is chocolate-dipped pretzels on the side; the salty crunch contrasts the soft cookies.
If you’re feeling adventurous, pair them with stout beer like Guinness—the roasted malt notes enhance the chocolate’s depth. 🍫
Kid-Friendly Serving
For younger guests, serve these cookies with vanilla yogurt for dipping—the tangy creaminess is a hit with kids. You can also offer strawberry milk in a fun Hershey’s-themed cup to make it extra special.
For a dessert platter, arrange the cookies alongside mini marshmallows and graham crackers—it’s like a mini s’mores experience. 🧁
Gift-Worthy Presentation
When gifting these cookies, package them in clear cellophane bags tied with ribbon and include a small Hershey’s chocolate bar for dipping. Pair with a handwritten note suggesting they’re best enjoyed with milk or coffee.
For a luxury touch, add a mini jar of Hershey’s syrup on the side—it’s a delightful surprise for the recipient. 🎁
Nutrition facts
Frequently asked questions
Can I substitute regular chocolate chips for Hershey chocolate bars?
The recipe calls for both chopped Hershey bars and classic chocolate chips to create layers of texture and flavor. While you could use all chocolate chips, you'll miss the nostalgic Hershey taste and the extra richness from the bars. For a close substitute, use 1 cup extra chocolate chips plus 2 tablespoons cocoa powder to mimic the depth of flavor.
Why does my dough look too sticky after mixing?
Sticky dough usually means your butter was too warm or your flour wasn't properly sifted. Chill the dough for 30-60 minutes before scooping—this firms up the butter and makes handling easier. If it's still too sticky after chilling, add 1-2 tablespoons more flour (but don't overdo it, or your cookies will be dry). The dough should hold its shape when pressed gently.
How do I prevent my cookies from spreading too much?
Over-spreading happens when butter is too soft or the oven runs hot. First, ensure your butter is cold before creaming. Then, chill the dough for at least 1 hour (or overnight for best results). Use a cookie scoop for even portions and space them 2 inches apart on the baking sheet. Bake at 375°F—don't exceed this temperature.
Can I make these cookies without cornmeal?
Cornmeal adds the signature crispy edges, but you can substitute it with oat flour or crushed graham crackers for a similar texture. Use the same 0.25 cup measurement. Without it, your cookies will be slightly softer around the edges but still delicious. For extra crunch, sprinkle a little cornmeal on the baking sheet before adding the dough.
How do I store these cookies to keep them fresh?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies individually wrapped in parchment paper for up to 3 months. To reheat, warm in the oven at 300°F for 5 minutes—they'll soften slightly but stay gooey inside. Avoid refrigerating, as this makes them dry out faster.